Nowadays, pizza is one of the best-known and most popular food in the world. If we go back in time, we meet countless ancestors of today’s pizza. In the 3rd century B.C., pizza was already known as a flat, raised dough made on a baking stone. Although there are controversies, the real ancestor of today’s pizza is the tricolor one, what was made during Queen Margherita’s visit to Naples. It is associated with Raffaele Esposito’s chef and it was inspired by the three national colors of Italy. Basil (green), mozzarella (white) and tomato (red) are still the dominant ingredients of the original Italian pizza. There is no need for special ingredients – flour, yeast, olive oil, salt, water-, but the high quality is always important. Extra fine and soft flour, olive oil preferably from the Italian Gaeta, mozzarella made of original buffalo cheese etc.
The original Italian pizza dough is generally rolled out very thin and made with only a few toppings. It could even take one or two days for the dough to rise, but only 1-1,5 minutes to bake it crunchy in a wood stone oven. So it will be light and delicious. Margherita is the original Italian pizza, but the toppings now can be varied according to your taste. Ham, mushrooms, vegetables, seafood, garlic, oregano, etc are all popular pizza toppings. In Italy, the preparation technique itself is also very important. Not anyone is alowed to bake it, knowing the correct technique is a must.
If you are looking for fresh, hot pizza, you do not have to go to Italy, as an Italian restaurant in Hungary can also serve the same delicious pizza and provide an enjoyable experience.